Ram Ladoo is a famous street food of North India eaten with radish (मूली) salad and Green radish (मूली) leaves chutney. The name ladoo associated with it, not means its sweet like other Indian sweets; they are tangy and savoury Indian donut chaat made from yellow lentils (मूंग दाल), split chickpeas lentils (चना दाल) & green coriander (हरा धनिया) batter by deep frying them.
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Ram Ladoo
Course: Chutneys / Pickles / Sauce / Murabba, Salad, SnacksCuisine: Indian6
servings8
hours30
minutes200
kcal8
hours30
minutesRam Ladoo is a famous street food of North India eaten with radish salad and Green radish leaves chutney.
Ingredients
- For Chutney:
Radish Leaves (मूली के पत्ते) – 1/2 Cup
Mint Leaves (पुदीने के पत्ते) – 1/2 Cup
Green Coriander (हरा धनिया) – 1/2 Cup
Green Chilli (हरी मिर्च) – 1 – 2
Ginger (अदरक) – 1/2 inch
Lemon (निंबू) – 2
Salt (नमक) as per taste.
- For Ladoo:
Petite Yellow Lentils (मूंग दाल) – 1/2 Cup
Split Chickpeas Lentils (चना दाल) – 1/2 Cup
Black Gram Lentils (उड़द दाल) – 1/2 Cup
Radish Leaves (मूली के पत्ते) – 1/2 Cup.
Vegetable Oil – 1 tbsp.
Salt (नमक) as per taste.
- For Garnishing:
Radish (मूली) – 2
Radish Leaves (मूली के पत्ते) – 1/2 Cup
Green Coriander (हरा धनिया) – 1/2 Cup
Green Chilli (हरी मिर्च) – 1 – 2
Lemon (निंबू) – 1
Salt (नमक) as per taste.
Directions
- Chutney:
- Roughly chop the radish leaves (मूली के पत्ते), mint leaves (पुदीने के पत्ते), green coriander (हरा धनिया), green chilli (हरी मिर्च) and ginger (अदरक). Keep aside.
- Squeeze the lemon (निंबू) to take the juice. Keep aside.
- Put all chopped radish leaves (मूली के पत्ते), mint leaves (पुदीने के पत्ते), green coriander (हरा धनिया), green chilli (हरी मिर्च) and ginger (अदरक) in the mixture jar along with salt (नमक) as per taste.
- Make a fine paste.
- Take out this paste into a bowl. Add lemon juice. Mix well. Keep aside.
- Ladoo:
- Soak petite yellow lentils (मूंग दाल), split chickpeas lentils (चना दाल) and green coriander (हरा धनिया) over night.
- Next morning drain out the water from soaked lentils and grind them to make fine paste. Keep aside.
- Also, roughly chop radish leaves (मूली के पत्ते) and make a paste of them with the help of mixture. Don’t add water we need little thick paste. Keep aside.
- Take out lentils paste into a deep mixing bowl and add salt (नमक) as per taste.
- Beat this batter in one direction, as and when you beat it more and more air will be incorporated in it. Beat until the batter turns frothy. This is a very important step for making lentils pakodi.
- Now add radish leaves (मूली के पत्ते) paste. Beat for another minute in the same direction.
- In a medium hot oil deep fry this batter by dropping one by one in heavy-based pan.
- Fry these vada till they turn golden brown.
- Place a paper napkin over the plate and put these vada’s over it to absorb extra oil.
- Radish (मूली) Salad for Serving:
- Peel and great radish (मूली). Keep aside.
- Finely chop radish leaves (मूली के पत्ते), green coriander (हरा धनिया) and green chilli (हरी मिर्च). Keep aside.
- Cut and remove seeds of lemon (निंबू), squeeze this lemon to take out its juice. Keep aside.
- In a mixing bowl take out grated radish (मूली), chopped radish leaves (मूली के पत्ते), chopped green coriander (हरा धनिया), chopped green chilli (हरी मिर्च) and lemon (निंबू) juice along with salt (नमक) as per taste. Mix well.
- Your radish (मूली) salad it ready. Keep aside.
- Assembling/Serving:
- In a quarter plate or bowl place 6-8 ladoo’s top it with radish (मूली) salad and chutney as per taste and serve.
- Enjoy your Ram Ladoo’s.
Notes
- Don’t grind all lentils in one batch, make it slowly.
- Also if required add very little water while making lentils paste in a mixer, but make sure that water is chill.
- To test that air is fully incorporated in the lentils batter take a small amount of batter and drop it into cold water. If it’s floating that means it has incorporated the air, if it drowns that means you have to continue beating.
- You can also top up your Ladoo with Imli Ki Chutney.
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